DEEP-FRIED FISH: OUT OF THE PAN AND INTO YOUR ARTERIES

An article published last year in Neurology suggested one reason why people in the “stroke belt” states of the South have higher rates of stroke than other Americans is that they eat more fried fish.

A 2005 study linked frequent consumption of fried fish to a 44% increased risk of stroke.

A recent study published in the journal Circulation: Heart Failure found that eating fried fish at least once a week indicated a 48% higher risk of heart failure.

But if you bake or broil the same fish—it’s good for your heart. The most recent study, which measured only women participants, found that eating five or more servings a week of baked/broiled fish over a 10-year period yielded a 30% reduced risk of heart failure, compared to women who ate less than one serving a month.